In-N-Out Style Cheeseburger Potato Pockets
In-N-Out Style Cheeseburger Potato Pockets
Ingredients
For the Pockets
- 2 Russet potatoes, large
- 1 yellow onion
- 1 package vegan ground beef
- 8 vegan American cheese slices
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon onion powder, to taste
- 1/4 cup water, for caramelizing onions
For the Burger Sauce
- 1/2 cup vegan mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- 1
Thinly slice the yellow onion. Heat a pan over medium heat and add 1 tablespoon of olive oil. Add the sliced onions to the pan and cook until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add 1/4 cup of water to the pan with the onions and cover. Continue cooking, stirring occasionally, until the onions are golden brown and sweet, about 15-20 minutes. Set aside the caramelized onions.
⏱️ 20 min
- 3
Peel the Russet potatoes. Using a mandoline, thinly slice the potatoes into uniform rounds.
⏱️ 5 min
- 4
Place the potato slices in a bowl of ice water for 10-15 minutes. This helps remove starch and makes them crispier. Drain the potatoes thoroughly and pat them very dry with a clean kitchen towel or paper towels.
⏱️ 15 min
- 5
In a bowl, toss the dried potato slices with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to taste. Ensure all slices are lightly coated.
⏱️ 5 min
- 6
In a separate pan, sauté the vegan ground beef over medium-high heat until browned and crumbled, about 8-10 minutes. Season the beef with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to taste.
⏱️ 10 min
- 7
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 8
Arrange potato slices on the parchment paper, overlapping them slightly to form a rectangular base for each pocket (you should make 4 pockets).
⏱️ 5 min
- 9
Place one slice of vegan American cheese on top of each potato base. Add a spoonful of the cooked vegan ground beef on top of the cheese, followed by a spoonful of the caramelized onions. Place another slice of vegan American cheese on top of the filling.
⏱️ 5 min
- 10
Carefully fold the edges of the potato slices over the filling to create a sealed pocket. Brush the top of each potato pocket with a little more olive oil.
⏱️ 5 min
- 11
Bake in the preheated oven at 400°F for 30 minutes. Flip the potato pockets and bake for another 15-20 minutes, or until they are golden brown and crispy.
⏱️ 50 min•🌡️ 400
- 12
While the pockets are baking, combine all burger sauce ingredients in a small bowl: vegan mayonnaise, ketchup, yellow mustard, sweet relish, white vinegar, salt, black pepper, and onion powder. Mix well until thoroughly combined.
⏱️ 5 min
- 13
Once baked, remove the potato pockets from the oven. Serve immediately, dunking them in the prepared burger sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
In-N-Out Style Cheeseburger Potato Pockets
For the Pockets
- 2 Russet potatoes, large
- 1 yellow onion
- 1 package vegan ground beef
- 8 vegan American cheese slices
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon garlic powder, to taste
- 1/2 teaspoon onion powder, to taste
- 1/4 cup water, for caramelizing onions
For the Burger Sauce
- 1/2 cup vegan mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Instructions
- 1
Thinly slice the yellow onion. Heat a pan over medium heat and add 1 tablespoon of olive oil. Add the sliced onions to the pan and cook until they become translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add 1/4 cup of water to the pan with the onions and cover. Continue cooking, stirring occasionally, until the onions are golden brown and sweet, about 15-20 minutes. Set aside the caramelized onions.
⏱️ 20 min - 3
Peel the Russet potatoes. Using a mandoline, thinly slice the potatoes into uniform rounds.
⏱️ 5 min - 4
Place the potato slices in a bowl of ice water for 10-15 minutes. This helps remove starch and makes them crispier. Drain the potatoes thoroughly and pat them very dry with a clean kitchen towel or paper towels.
⏱️ 15 min - 5
In a bowl, toss the dried potato slices with 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to taste. Ensure all slices are lightly coated.
⏱️ 5 min - 6
In a separate pan, sauté the vegan ground beef over medium-high heat until browned and crumbled, about 8-10 minutes. Season the beef with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to taste.
⏱️ 10 min - 7
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 8
Arrange potato slices on the parchment paper, overlapping them slightly to form a rectangular base for each pocket (you should make 4 pockets).
⏱️ 5 min - 9
Place one slice of vegan American cheese on top of each potato base. Add a spoonful of the cooked vegan ground beef on top of the cheese, followed by a spoonful of the caramelized onions. Place another slice of vegan American cheese on top of the filling.
⏱️ 5 min - 10
Carefully fold the edges of the potato slices over the filling to create a sealed pocket. Brush the top of each potato pocket with a little more olive oil.
⏱️ 5 min - 11
Bake in the preheated oven at 400°F for 30 minutes. Flip the potato pockets and bake for another 15-20 minutes, or until they are golden brown and crispy.
⏱️ 50 min•🌡️ 400 - 12
While the pockets are baking, combine all burger sauce ingredients in a small bowl: vegan mayonnaise, ketchup, yellow mustard, sweet relish, white vinegar, salt, black pepper, and onion powder. Mix well until thoroughly combined.
⏱️ 5 min - 13
Once baked, remove the potato pockets from the oven. Serve immediately, dunking them in the prepared burger sauce.
⏱️ 5 min